Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
10 oz. pkg. | frozen spinach or 1 cup cooked chopped fresh | |
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2 |
eggs | ||
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1-1/2 |
cups | milk | |
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1/2 |
tsp | salt | |
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1/8 |
tsp | nutmeg | |
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1/8 |
tsp | freshly ground pepper | |
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1 |
cup | flour | |
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2 |
tbsp | butter plus more for skillet | melted |
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Recipe Instructions:
- Heat oven to 300 degrees F.
- Thaw spinach and squeeze dry.
- Beat eggs in a medium bowl. (Virtually all vegetable pancakes benefit from having the eggs separated and the egg whites beaten stiff. If you want to do that, fold egg whites into the batter after the rest of the ingredients are blended.)
- Add remaining ingredients and stir to blend. Drop by one-fourth cups into a hot, lightly greased skillet.
- Cook 3 to 5 minutes on each side until the pancakes have browned.
- Keep cooked pancakes warm in the oven while you finish the batch.